Crispy Pork Belly With Roast Potatoes And Salad Greens

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Donal Skehan
Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

500 g of pork belly, skin scored with a sharp blade

1 teaspoon of fennel seeds, lightly toasted and crushed

1 large onion, sliced in 1cm thick discs

700 g of rooster potatoes, cut into cubes

A good handful of herbs, oregano, thyme, rosemary

4 cloves of garlic, in their skin

2 tablespoons of rapeseed oil

2 large handfuls of salad leaves

1 tablespoon of extra virgin olive oil

1 teaspoon of white wine vinegar or lemon juice

Sea salt and ground black pepper

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